Spicy Italian Sausage Gnocchi
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American, Italian-American Fussion
Spicy Italian Sausage Gnocchi
Description
The Italian sausage is browned with onion before adding garlic, Dijon mustard, and chopped Calabrian chili peppers to develop a robust, spicy base. Chicken broth and cream are added to create a sauce that cooks the gnocchi directly in the skillet. The gnocchi release starch as they cook, naturally thickening the sauce. Parmesan cheese melted in at the end enriches the flavor and texture, while fresh basil adds brightness.
The dish offers a balance of spicy heat from the Calabrian peppers, savory depth from the sausage and garlic, and creamy richness from the dairy. Cooking the gnocchi in the sauce allows the pasta to absorb flavors fully and keeps the dish cohesive. Adding extra Parmesan at serving enhances the savory notes.
This gnocchi recipe works well as a satisfying main course for dinner. Adjusting chili pepper quantity allows control over spiciness. Ingredients like the sausage amount can be varied within similar weight ranges to suit preferences.
Note that the sauce thickens as it cools due to starch from gnocchi. Starting with less chili pepper is advisable for sensitive palates, adding more as desired.
Ingredients
- 10.6 ounces Italian sausage see note
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1 tablespoon Calabrian chili peppers or to taste, chopped; brand DeLallo
- 1.5 cups chicken broth or 50/50 chicken broth and dry white wine
- 1/2 cup heavy cream aka whipping cream
- 1 pound potato gnocchi uncooked, DeLallo brand
- 1/2 cup Parmesan Cheese + extra for serving, freshly grated
- 1 tablespoon basil or to taste, chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Take the sausages out of their casings and crumble them into a deep skillet, along with the onion. Sauté for 7-10 minutes, stirring occasionally, or until the sausage has nicely browned.
- Stir in the garlic, Dijon mustard, and Calabrian chili peppers, and cook for 30 seconds.
- Add in the chicken broth and cream. Scrape up any brown bits from the bottom of the pan.
- Stir in the gnocchi (no need to cook it first!). Continue cooking (uncovered) for 8-10 minutes, stirring occasionally, or until the sauce has thickened and the gnocchi are cooked through.
- Take the pan off the heat and stir in the parmesan and basil. Season with salt & pepper as needed and enjoy immediately with extra parmesan grated over top if you wish.
Notes
- Use approximately 10.6 ounces (around 3 sausages) of Italian sausage; mild or hot varieties can be chosen based on preference.
- Calabrian chili peppers are quite spicy; start with half the suggested amount and adjust to taste.
- The gnocchi release starch while cooking, which thickens the sauce; the sauce will thicken further as it cools.
User Reviews
Overall Rating
5
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